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标题：KYSELINA ADIPOVÁ A JEJÍ SŮL PŘI PRODUKCI TAVENÝCH SÝROVÝCH VÝROBKŮ POSSIBILITIES OF USE OF ADIPIC ACID AND ITS SODIUM SALT FOR SUBSTITUTION OF TRADITIONAL EMULSIFYING AGENTS IN PROCESSED CHEESE
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作者：Kristýna Hladká ; František Buňka ; Lenka Jedličková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：152-157
出版社：Association HACCP Consulting
摘要：The work dealt with replacing phosphate emulsifying agents by adipic acid and its sodium salt. Processed cheese is a source of calcium. A ratio of calcium and phosphorus can be up to 1:1.8-3.5. The optimal ratio is 1:1 because calcium is inhibited by redundant phosphorus in small intestine. Substitution of emulsifying salts may lead to higher absorption of calcium. Control samples received addition of 2.5 % (w/w) traditional emulsifying agents. Model processed cheese samples were assessed by sensory analysis after 14 days. Samples without emulsifying agents should be macroscopic homogeneous. Value of pH has influence on properties of the final product. pH was measured 14 days after processing. The sample with 1 % (w/w) sodium adipate was assessed as the best sample which was macroscopic homogeneous with pH 5.8.
关键词：processed cheese; emulsifying agent; adipic acid; sodium adipate; calciumregey